Mixed Leaves Saag

Published On December 18, 2017
In Article
By Subhadra Arya
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Prep Time
10 minutes
Cook Time
25 minutes
Difficulty Level
Intermediate

Ingredients

Onion( finely chopped) - 1
Garlic cloves((half crushed and half whole) - 1
Ginger (half crushed and half whole) - 2 inch piece
Cumin seeds/ jeera - 2 teaspoons
Whole red chilli - 1
Bay leaf - 1
Hing - 1/4 teaspoon
Oil - 2 tablespoons
Salt - per taste
Garam masala - 1 teaspoon
Green chillies - 4
Ghee/ butter - 2 tablespoons
Maize flour - 2 tablespoons
Tomatoes (chopped) - 4
Mixed saag leaves (500grams) - Mustard leaves, Gram (chana saag), Spinach, Methi leaves .

Instructions

All the leaves should be cleaned properly. Any unwanted plant or leaves should be discarded. The tender portions of the stems can be used.
Add all the leafy vegetables in pressure cooker along with cumin seeds, green chilies, whole ginger, whole garlic cloves, salt and enough water to let the vegetables cook. Cooker until 3 to 4 whistles and let it cool down.
Blend the vegetables without water into a coarse mixture. Add maize flour and blend again. Add the water in which saag(cooked leafy vegetables) was boiled and mix all the ingredients properly.
Heat oil in a pan and add whole red chili, hing, cumin seeds, bay leaf and let it crackle for a minute.
Add onions, crushed garlic, crushed ginger and saute well until they are done. Add tomatoes.
Once the tomatoes are well cooked, add the saag mixture and blend it well. Adjust the seasoning if needed and cook for 10 minutes on medium high flame.
Add ghee or butter and cook for another 5 minutes. Finally add garam masala and simmer for a few minutes more.
Serve the delicious mixed leaves saag with maize flour rotis or bajra rotis.

Servings : 4
Ready in : 35 minutes
Special Category : Healthy Food
Recipe Type : Lunch

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Subhadra Arya

My life revolves around my family and am passionate about cooking and well being of my dear ones.Born and brought up in various states living in picturesque Rajasthan .